Hearty eggplant-barley bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onions, chopped |
| ½ | cup | Mushrooms, chopped |
| ¼ | cup | Green peppers, chopped |
| 1 | tablespoon | Garlic, minced |
| Water for sauteeing | ||
| 1 | cup | Eggplant, cubed |
| 2 | tablespoons | Water |
| 1 | can | Tomatoes, chopped (16 oz) |
| 1½ | cup | Water |
| ¾ | cup | Quick cooking barley (I use Pearled barley) |
| ½ | cup | Chili sauce (try to find a \"natural\" brand) |
| ¼ | cup | Fresh parsley, chopped |
| 1 | teaspoon | Honey (Maple syrup if vegan) |
| 1 | teaspoon | Vegetarian Worcestershire sauce |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Ground black pepper |
Directions
In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1½ cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender.